Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe

I have to tell you, this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe is one of those dishes that instantly brightens up the whole weeknight dinner scene. The combo of spicy, sweet shrimp and pineapple all roasted together on one pan? It’s a game-changer for busy cooks like us who want flavor without fuss. I love that it comes together in about 20 minutes; perfect for those evenings when you want something fresh and exciting on the table fast.

What’s really special about this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe is the delicious balance of smoky heat and creamy tang from the avocado cilantro sauce that ties everything together. When I first tried this, I found myself double-dipping the sauce because it’s just that good — and my family goes crazy for these tacos at every barbecue or taco night. You don’t need to be a seasoned chef to nail this; I’ll walk you through all my tips to make sure you get it just right every time.

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Ingredients You’ll Need

The ingredients in this recipe work so well together because they balance sweet, spicy, creamy, and savory elements beautifully. When shopping, look for fresh, ripe pineapple and good-quality shrimp to make sure your tacos pop with flavor.

• Raw shrimp: Fresh or frozen works fine; just make sure they’re peeled and deveined for easy eating.
• Fresh pineapple: Choose ripe but firm chunks so they roast nicely without turning mushy.
• Avocado oil or olive oil: I prefer avocado oil here for its high smoke point and subtle taste.
• Fresh lime juice: Always brings brightness — don’t use bottled if you can help it.
• Chili powder: Adds depth and mild heat.
• Paprika: For smokiness, especially if you use smoked paprika.
• Garlic powder: Easy way to boost savory notes.
• Cayenne pepper: Adjust this based on how spicy you like it — I keep it mild for my kids.
• Salt: Essential to bring out all the flavors.
• Anaheim or jalapeño peppers: Adds a nice kick; you’ll use some for roasting and some diced fresh.
• Plain Greek or dairy-free yogurt: Makes the avocado cilantro sauce creamy and refreshing.
• Avocado: The star of the sauce, for creaminess and richness.
• Fresh cilantro: Don’t skimp on this — it brightens the sauce.
• Taco tortillas: Flour or corn, depending on your preference.

Variations

I love to switch things up with this Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe depending on the season or what I have in the fridge. Feel free to get creative and make the recipe your own!

• Variation: Swap shrimp for firm white fish or chicken breast for a different protein that still roasts beautifully on the sheet pan.
• Variation: Use mango instead of pineapple for a sweeter, tropical twist.
• Variation: For a dairy-free sauce, I switch to coconut yogurt — it blends so smoothly with the avocado and cilantro.
• Variation: Add black beans or corn to the sheet pan for extra texture and fiber.

How to Make Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe

Step 1: Prep and Season the Shrimp and Pineapple

Start by preheating your oven to 400°F — the high heat helps caramelize the pineapple and quickly cooks the shrimp without drying them out. Place peeled and deveined shrimp along with pineapple chunks on a large sheet pan. Drizzle everything with avocado oil and fresh lime juice, then toss so each piece is evenly coated. This adds flavor and helps the spices stick perfectly in the next step.

Step 2: Spice and Roast

Mix chili powder, paprika, garlic powder, cayenne, and salt in a small bowl, then sprinkle over the shrimp and pineapple. Toss again gently to coat everything in those vibrant spices. Slice Anaheim or jalapeño peppers and add them in a single layer alongside your shrimp and pineapple. Pop the pan in the oven for about 8 minutes — the shrimp should be opaque and pink, not gray or translucent.

Step 3: Broil for a Perfect Finish

For the final touch, switch your oven to broil and let the peppers blister for 2-3 minutes. This step adds smoky flavor and a beautiful little char. Once out of the oven, squeeze a bit more fresh lime over the shrimp and pineapple if you like that extra zing.

Step 4: Blend the Creamy Avocado Cilantro Sauce

While the shrimp roasts, combine Greek yogurt, avocado, fresh cilantro, extra lime juice, avocado oil, salt, and one roasted pepper in a food processor. Pulse everything together until smooth and creamy. If the sauce feels too thick, slowly add a little water and pulse again until you reach your desired consistency. Don’t skip this sauce — it’s really what takes these tacos from good to unforgettable.

Step 5: Assemble Your Tacos

Fill warm tortillas with a generous scoop of the shrimp and pineapple mix, add some diced roasted peppers if you like, drizzle with the creamy avocado cilantro sauce, and sprinkle fresh cilantro for garnish. These tacos practically assemble themselves but look impressive — your friends will think you spent hours!

How to Serve Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe

Garnishes

I always top these tacos with extra fresh cilantro and a quick squeeze of lime to brighten every bite. Sometimes I’ll sprinkle crumbled cotija cheese or add thin slices of radish for a bit of crunch and tang — it’s simple but really elevates the experience.

Side Dishes

My go-to side dishes with this recipe are a crisp cabbage slaw dressed with a light vinaigrette or some cilantro-lime rice to soak up all those lovely juices. A handful of black beans or grilled corn on the cob pairs beautifully too — they keep the meal balanced but still fun.

Creative Ways to Present

For a fun dinner party, I’ve laid these tacos out on a long wooden board with all the fixings in little bowls so everyone can build their own. Another time, I served them with mini tortillas as finger foods for a casual get-together — so easy and such a hit!

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp and pineapple in an airtight container in the fridge where they keep well for 3 to 4 days. The flavors actually deepen overnight, making for a tasty lunch the next day. Just keep the sauce separate until you’re ready to eat to prevent sogginess.

Freezing

I don’t recommend freezing this particular meal because the texture of the shrimp and roasted pineapple changes when thawed. Plus, the creamy avocado cilantro sauce doesn’t freeze well—it can separate and lose its freshness.

Reheating

To reheat leftover shrimp and pineapple, I gently warm them in a skillet on medium heat for just a few minutes—enough to heat through but not toughen the shrimp. Avoid microwaving if you can; it tends to make the shrimp rubbery. Then add fresh avocado sauce and tortillas right before serving.

FAQs

Final Thoughts

This Sheet Pan Shrimp and Pineapple Tacos with Creamy Avocado Cilantro Sauce Recipe is one I often recommend when friends ask for something quick yet unforgettable. It’s one of those meals where the flavors just work—sweet, spicy, tangy, and creamy all at once. I hope you enjoy making and sharing these tacos as much as I do, and I promise they’ll bring a little sunshine to your dinner table no matter the season.

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